Homemade Blueberry Custard Pie

blueberry custard pie

Homemade Blueberry Custard Pie

When I was management in a restaurant in Pennsylvania the head cook , who is still one of my absolute best friends, would make the best fruit custard pies you ever tasted.  In the Spring the owner would bring fresh raspberries and blueberries from the farmers market and she would work her magic. I couldn’t help thinking about her when I was making this delicious Homemade Blueberry Custard Pie.

blueberry custard pie recipe

This recipe is easy to make and yields fantastic results.

Pre-Packaged Or Homemade Crust?

When making pies, what do you prefer?

The good news is- you can do either for this recipe!

You can use a pre-packaged pie crust in the recipe or go the homemade style.  I always make a homemade butter pie crust for pies. I can’t help it, once you go homemade butter crust you can’t imagine making a pie without it.

Plus, a butter pie crust compliments anything you put in it.

If you don’t have an all butter crust recipe, you can find the one I use here in the Dutch Apple Pie recipe I make in the recipe card.

Fresh or Frozen Blueberries?

There is good news for this as well! Fresh or frozen blueberries can be used for this recipe.

Actually, any berry for that matter can be used. If you would rather do this with raspberries or anything else, go for it!

Just make sure you don’t thaw the frozen berries before putting them in the pie crust.

Homemade Blueberry Custard Pie Ingredients:

  • 1 nine inch pie crust, unbaked
  • 2 cups fresh blueberries (if using frozen blueberries, don’t thaw the berries
  • 1 Tablespoon flour
  • 1 cup white sugar
  • 3 large eggs, slightly beaten
  • 1 cup evaporated milk
  • 1 Teaspoon vanilla
  • dash of cinnamon

The Steps for Blueberry Custard Pie

Step One

We start the recipe by either making a homemade pie crust or using a pre-made pie crust.  Prick the sides and bottom of the crust with a fork. Place parchment paper on the bottom of the crust and place raw rice or pie weights on the paper. Pre-bake the crust for 15 minutes at 400 degrees. Remove the parchment paper and rice and let the crust cool.

impossible blueberry custard pie

 

Step Two

Place the fresh blueberries in the bottom of the cooled pie crust. If you’re using frozen berries, don’t thaw the berries before you put them in the pie crust , set the pie crust filled with blueberries aside while we make the custard.

blueberry custard pie martha stewart

Step Three

Place the flour and sugar in a medium bowl, whisk the two together to incorporate the ingredients. Gradually add the milk to the flour mixture while whisking. Whisk the ingredients together until they are smooth. Whisk in the eggs, cinnamon and vanilla until the ingredients are well blended.

peach blueberry custard pie

 

Step Four

Pour the mixture over the blueberries in the crust. Bake the pie at 425 degrees for 15 minutes, reduce the heat to 350 degrees and bake an additional 35 minutes longer.  If the pie crust starts to brown more than your liking while baking, place foil around the edges of the crust. When the pie is done, remove it from the oven to a wire rack to cool completely.

crustless blueberry custard pie

Homemade Blueberry Custard Pie…fresh blueberries nestled in a creamy custard filling, it doesn’t get any better than this. Enjoy!

blueberry custard pie allrecipes

Ingredients

  • 1 nine inch pie crust unbaked
  • 2 cups fresh blueberries if using frozen berries don’t thaw the berries
  • 1 Tablespoon flour
  • 1 cup sugar
  • 1 cup evaporated milk
  • 3 large eggs slightly beaten
  • 1 Teaspoon vanilla
  • dash of cinnamon

Instructions

  • Using a fork, prick the sides and bottom of the crust, place parchment paper on the bottom of the crust, place raw rice or pie weights on the paper. Prebake your pie crust for 15 minutes at 400 degrees. Remove the parchment paper and rice, let the crust cool and proceed with the recipe.
  • Place berries in the pie crust, set aside.
  • Place the flour and sugar in a medium bowl, whisk together to incorporate. Gradually add the milk to the flour mixture while whisking, whisk until mixture is smooth. Whisk in the eggs, cinnamon and vanilla until well blended, pour mixture over the berries.
  • Bake at 425 degrees for 15 minutes, reduce heat to 350 degrees and bake an additional 35 minutes longer. Cool completely before serving.

Notes

If the crust starts to brown more than your liking while baking, place foil around the crust.
  • Sumber : https://bunnyswarmoven.net/blueberry-custard-pie/

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Content retrieved from: https://bunnyswarmoven.net/blueberry-custard-pie/.